Irish lamb stew

Votes: 5

Time: 2 hours 30 minutes
Complexity: easily
Servings: 8 - 10

Irish-Style Lamb Stew - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.4 kg of young lamb leg meat, cut into 4 cm cubes
2 cups finely chopped cabbage
1 can (225 g) of diced tomatoes with juice
2 cups canned beef broth
Salt and ground black pepper
1/4 cup olive oil
1 tbsp. vegetable oil
6 chopped celery stalks
2 large leeks, sliced
2 large chopped onions
1/2 tsp ground coriander
1/2 tsp ground thyme

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mutton, tomatoes, white cabbage, leeks, celery, thyme, coriander

Cooking the dish according to the recipe:

Preheat oven to 180°C.

Season the meat pieces with salt and pepper. In a large ovenproof roasting pan, brown the lamb in both types of oil until browned on all sides. Remove the meat from the roasting pan.
In the same pan, sauté the celery, leek, and onion until softened, about 3 minutes. Add the cabbage, season with cilantro and thyme, and add the tomatoes.

Place the meat on top of the roasting pan. Add the beef broth, cover, and roast until the meat is tender, about 2 hours.

Categories:

recipe / Main courses / Meat / Irish cuisine / Paula Deen

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